Begin by cleaning your Salmon in Kangen Water 11.5pH by fully submerging it for approximately 15 minutes as well as your spinach (in a different bowl). This process is very important because the ionized alkalized 11.5 water takes dirt and chemicals off of the food and tenderizes the meat to receive the flavor of the other ingredients. Take your flour and mix it with Himalayan Pink salt and pepper in a bowl. Next put your Salmon in the flour evenly coating it on both sides. Then take a 1\4 stick of butter and fry the Salmon over a medium\low flame for 6 minutes on each side. Remove the Salmon and put it to the side. In the same frying pan take the rest of the butter and mix in the garlic and the capers, after 2 minutes add your wine and lemon juice and lemons, then add your spinach and cook it for approximately 3 minutes. Finally you add your Salmon fillets into the pan and pour the juices over the fillets letting them cook in the marinade for only a few minutes. Take them off and garnish them with your parsley and Bon Appetite!

For side dishes these three options will go really well: brown rice, baked potato or mashed potato.

Chopped Kitchen Sink Salad with Yogurt Dressing & Bottarga Author Notes: This isn’t a shy salad: It should be a combination of many elements—the seasonal vegetables, a powerful dressing, and a crunchy textural accent. —Sara Jenkins​Serves 4

1 clove garlic

1/4 cup mint leaves

3/4 cup thick Greek yogurt or labne

Salt

2 tablespoons red wine vinegar

3 tablespoons estate-bottled extra-virgin olive oil

1 pound green beans, trimmed if you want

2 small Persian cucumbers

1 medium fennel bulb

2 scallions, white and light green parts, sliced on the bias

4 tablespoons freshly grated bottarga (I only use grey mullet bottarga as I have stopped eating bluefin tuna out of concern for the long term survival of the fish, so that includes bottarga made from tuna)

Prepare the dressing by finely mincing the garlic and mint leaves and stirring into the Greek yogurt. Add a pinch of salt and stir in the vinegar and olive oil. You should have a slightly runny dressing capable of easily dressing the salad. If it's not quite thin enough, add a teaspoon or so of water but check and adjust the salt if you do that.

Blanch the green beans in abundantly salted boiling water just until they turn bright green. Drain and spread in a single layer on a plate or tray to cool. Cut the fennel in half and remove the core, then slice into 1/2-inch pieces. Peel and cut the cucumber into 1/2-inch half-moons. Mix all the vegetables together with the scallions and toss with the dressing. Season with a pinch of salt (go easy because the bottarga is on the salty side) and black pepper, and then grate the bottarga over the salad on a microplane. Serve and eat.

Preheat the oven to 425° F. Place the potatoes on a foil-lined rimmed baking sheet, drizzle them with olive oil so they are barely coated, and season with salt. Cook for approximately 20 minutes, until they are tender when pierced with a fork. When the potatoes are cool enough to handle, slice them in half, and using a small spoon, remove about 2/3 of the flesh from the inside of each potato. You can discard this potato flesh or save it for another purpose.

Arrange the potato skins on a foil-lined rimmed baking sheet, drizzle each one with a tiny bit of olive oil, and roast in the oven for an additional 8 to 10 minutes at 425° F, until the edges of the potatoes appear crispy and brown. Remove the potatoes from the oven and set aside.

In a large mixing bowl, season the chicken with salt, and then toss it with the cornstarch so that the pieces of chicken are lightly dusted. Set a large skillet over high heat, and add grapeseed oil until the bottom of the skillet is covered with 1/8 inch of oil. When the oil begins to lightly smoke, add the chicken. Be aware that the hot oil may splatter. Stir the chicken regularly, and cook until the chicken begins to brown and become crispy. If you cannot cook all of the chicken in a single even layer, cook it in batches—otherwise your chicken will not get crispy. When the chicken is crispy, remove it to a rimmed baking sheet lined with paper towels to drain any excess fat.

Set a large skillet over medium heat. Add the hot sauce and the butter, and when the butter melts, stir to combine. Add the chicken, and toss to fully coat. Set aside.

In a mixing bowl, beat together the blue cheese, sour cream, mayonnaise, and white wine vinegar. Fill each potato skin with a small about of the blue cheese mixture. Top each potato skin with a few small pieces of chicken. Place the filled potato skins into the oven at 425° F, and cook until the cheese mixture begins to bubble, approximately 5 minutes. Transfer the potato skins to a serving platter, garnish with chives, and enjoy.

Trying to cut the carbs? Avoid Gluten? Sugar calories?

Replace pasta with sautéed "vegetable ribbons" Use zucchini, portabellas, sliced bell peppers and red onion for a delicious twist on a family favorite! Keep fresh herbs on the counter to take it up a flavor notch.

This is super easy! I use bagged broccoli slaw, I thinly slice red, yellow and orange bell peppers, and the large mushrooms. For the zucchini, cut the end off, half, stand on flat side and slice long ways. Then stack the slices, and cut into "ribbons".Start a saute pan with abt 2 tbs evoo, a clove of garlic (minced, yes, you can use jarred) once the garlic comes to a nice smell, add the onion and then peppers, once they are soft, toss in the broccoli slaw, then lay the zucchini over top and start to saute the batch while tossing on the mushrooms. Cook it, tossing lightly until they are softened, not mushy. Add a pop of herbs, plate up and top with your favorite lean sauce, parmesan cheese and freshly ground black pepper. Of course, all produce has been cleaned with our outstanding Enagic water technology, with the Strong Kangen water that removes oil based pesticides and toxins.

Salmon Burgers with Avocado AioliServes 3Salmon Burgers

1 pound boneless, skinless salmon fillet

2 tablespoons chives, minced

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/2 red onion, thinly sliced

3 handfuls mixed greens

3 burger buns, toasted

Avocado aioli, recipe below

Canola oil, for brushing

Cut the salmon into pieces and freeze for about 20 minutes. Pass the chilled salmon through the coarse setting of a meat grinder.

Season the ground salmon with salt, pepper, and chives, then mix to combine. Form the salmon into 3 equal-sized patties and lightly brush them with canola oil.

Preheat a grill or grill pan to high. Grill the salmon for 3 to 4 minutes, then flip and cook for another 2 minutes.

To assemble the burgers, spread some of the avocado aioli on the bottom bun, then top with a patty, a few slices of red onion, a handful of greens, and the top bun.

Avocado Aioli

1very ripe avocado

1serrano pepper, de-seeded and chopped

1/4scant cup mayonnaise

2garlic cloves, peeled and chopped

2tablespoons fresh cilantro

1/2lime, juiced

Scoop the flesh of the avocado and add it, along with all remaining ingredients ,into a blender or food processor. Blend until smooth.

Check for seasoning. Note: You can keep the seeds in the serrano if you want it to be spicier.

SEASONED BASMATI RICE

1 cup brown basmati rice, rinsed and set aside ½ cup chopped celery ¼ cup chopped onion ¼ cup red and or green pepper 3 cups distilled water Steam sauté the celery, onion and peppers in water or vegetable soup stock, until onion is translucent. Add rice and sauté a few minutes (do not let it burn). Then add 3 cups of distilled water and bring quickly to a boil. Cover, reduce heat and simmer for 30 minutes. Turn burner off and allow it to sit covered for an additional 15 – 30 minutes. Do not lift lid. Stir, season with Celtic sea salt to taste. Serve alone or as a base on which to place stir-fried or steamed vegetables.Submitted by Gerene Butterfield

Lemon-Garlic Stuffed Baby Eggplant

Nutrition is vital to a healthy lifestyle so we create gourmet recipes that offer both savory taste and nutritional value. Quality foods are the first step in promoting health and healing but that doesn't mean you have to skip out on all the flavor! By choosing quality organic ingredients and using healthy fats such as olive oil and coconut oil complimented with the right herbs you are making a step in the right direction for better health.

Enjoy this healthy, vibrant and delicious appetizer or side dish for its beautiful presentation, full flavor with the zests of lemon, oregano and mouth watering texture of baby eggplant.

It can be difficult to find baby eggplant at times so make sure you grab them up when you see them!

DirectionsHeat oven to 450°F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so that it remains attached at the top (you can even leave the stem on for a nicer presentation). Arrange the eggplants in a glass baking dish.

Thinly slice 1 of the lemons. Juice the other two lemons. Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit. Season with the salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil (make sure it doesn’t touch the eggplants) and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.Remove foil and roast for 5 more minutes. Transfer to a serving platter and drizzle with pan juices.

Make This Tonight: Shades of Green Chopped Salad

It's not exactly in vogue to celebrate monochromatic dishes. After all, the best diets are those that derive nourishment from varied and colorful foods, each hue representing a different cocktail of essential nutrients. But with this particular salad, a loss for the sense of sight is a gain for another: bite.